1-Methylcyclopropene Delays Softening in Tomato Slices

Abstract

I-Methylcyclopropene (1-MCP) has the potential in tomato to reduce ethylene-associated changes in texture. Tomato cv. 'Revolution' was harvested at the 'pink' maturity stage and whole fruit treated with 0, 0.1, 1.0 or 10.0 µL.L-' 1-MCP at 20 "C for 12 h. Slices of 7-mm thickness were cut using a commercial slicer, and the slices stored in vertical stacks in plastic containers at 5°C for 7 days. The application of 1-MCP reduced both ethylene production and respiration rate of slices and resulted in firmer pericarp firmness. Ethylene production was 24%, 40%, and 62% lower following 0.1, 1.0, 10.0
µL L-' 1-MCP, respectively, compared with controls. In addition, respiration rate was reduced 6%, 10% and 20% by those 1-MCP treatments. 1-MCP treatments produced 20%, 34%, and 24% higher pericarp firmness, respectively, than in fruit not treated with 1-MCP.